Service as a Hospitality (10 cr)

Objectives (course unit)

Students are able
-are able to plan and implement a service case for different target groups.
-are able to evaluate a produced food service case from the point of view of product- and nutrition quality, cost-effectiveness, time management and customer experience.

Content (course unit)

WHAT does nutrition quality mean in food services?
WHY are marketing and personal sales so important in producing customer service?
HOW can economy be measured and evaluated without forgetting the customer?
HOW will the legislation of alcoholic beverages and food safety be taken into consideration in organizing events for customers?

Prerequisites (course unit)

Ala tutuksi, raaka-aineesta asiakkaan annokseksi sekä laatu ja turvallisuus esimiehen vastuulla opintojaksot suoritettu.

Assessment criteria, satisfactory (1-2) (course unit)

The student has satisfactorily completed the planning and the implementation of service case. There are some divergences between the plan and the implementation. There is some inadequacy in student’s independent work, team work and skills in planning. The customers have not been satisfied with the service case.

Assessment criteria, good (3-4) (course unit)

The student has completed the service case according to the plan and taken into consideration different target groups. The implementation has been good but it has not been very innovative. Customer satisfaction and profitability have been in good level in project. The team work has been cooperative and the team has indicated a good abilities in problem solving and flexibility.

Assessment criteria, excellent (5) (course unit)

The student has completed the service case according to the plan, doing it very well and applying the theoretical studies. The student has indicated excellent innovativeness, abilities in problem solving and flexibility. Customer satisfaction and profitability are in excellent level in project and different target groups have been

Assessment criteria, pass/fail (course unit)

Failed
The student has not participated in contact lessons and done the given tasks.

Location and time

opintojakso toteutetaan pääasiassa lähiopetuksena mutta myös etäyhteydellä
projektit ovat Catering Studiolla

Exam schedules

-tentti: alkoholilainsäädäntö ja juomat
-tentti: liiketoiminta, tapahtumat

Assessment scale

0-5

Teaching methods

luennot
harjoitukset
projektit

Learning materials

materiaali osoitetaan moodle-oppimisympäristössä
markkinoinnin materiaalia / teos
laskennan materiaalia

Student workload

1 op vastaa 27 tunnin opiskelijan työtä, joka riippuu opiskelijan omasta panoksesta ko. opintoihin, aiemmasta kokemuksesta ja opinnoista

Content scheduling

opintojakso toteutuu 7.3.-29.4. maanantaisin, tiistaisin, keskiviikkoisin ja torstaisin klo 8-16 välillä

-ravitsemus
-alkoholilainsäädäntö ja juomat
-tapahtumat ja palveluliiketoiminta (sis. markkinointia ja tapahtumahinnoittelua)
-projektit (osalistuminen 20restojen minä esimiehenä projekteihin työntekijänä+oman projektin suunnittelu ja toteutus)

Practical training and working life cooperation

-projektien toteutus Catering Studiolla